Chicken Pasta with Artichoke Sauce
Chicken Pasta with Artichoke Sauce might be just the main course you are searching for. This recipe serves 4 and costs $2.91 per serving. One portion of this dish contains roughly 37g of protein, 34g of fat, and a total of 689 calories. 517 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Handle the Heat. Head to the store and pick up fettuccine, dry white wine, parmesan cheese, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is outstanding. If you like this recipe, you might also like recipes such as Artichoke Chicken and Pasta with Lemon Cream Sauce, Chicken, Bacon, and Artichoke Pasta with Creamy Garlic Sauce - Iowa Girl Eats, and Artichoke-Basil Pasta Sauce.
Servings: 4
Ingredients:
1 (14 ounce) can artichoke hearts (not marinated), drained and quartered
Pinch cayenne pepper
1/2 cup chicken stock
1/2 cup dry white wine
8 ounces fettuccine
3 cloves garlic, minced
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup grated Parmesan cheese, plus more for garnish
2 tablespoons chopped fresh Italian parsley
1 shallot, minced
4 boneless, skinless chicken breast halves
Equipment:
plastic wrap
meat tenderizer
pot
kitchen thermometer
frying pan
wooden spoon
Cooking instruction summary:
Bring a large pot of salted water to a boil and cook the pasta according to the package direction.Meanwhile, place the chicken breasts between two pieces of plastic wrap. With a meat mallet, pound the chicken to an even 3/4-inch thickness. Season with salt and pepper.Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat and cook the chicken until it is golden brown and registers 165°F on an instant read thermometer, about 3 to 4 minutes per side. Remove the chicken to a plate. Reduce heat to medium and add the remaining 1 tablespoon of oil to the sauté pan. Add the shallot and artichoke hearts and cook until they are softened, 2 to 3 minutes. Add the garlic and cook until fragrant, 20 to 30 seconds. Add the white wine and cook until almost evaporated, scraping up any browned bits on the pan with a wooden spoon. Add the chicken stock, cream, and cayenne and bring the sauce to a simmer and cook for 4 minutes, or until the artichokes are soft and the sauce is slightly thickened. Meanwhile, slice the cooked chicken. Once the sauce is thickened, add the chicken, pasta, parsley, and cheese to the pan and stir to combine. Season to taste with salt and pepper before serving.
Step by step:
1. Bring a large pot of salted water to a boil and cook the pasta according to the package direction.Meanwhile, place the chicken breasts between two pieces of plastic wrap. With a meat mallet, pound the chicken to an even 3/4-inch thickness. Season with salt and pepper.
2. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat and cook the chicken until it is golden brown and registers 165°F on an instant read thermometer, about 3 to 4 minutes per side.
3. Remove the chicken to a plate. Reduce heat to medium and add the remaining 1 tablespoon of oil to the sauté pan.
4. Add the shallot and artichoke hearts and cook until they are softened, 2 to 3 minutes.
5. Add the garlic and cook until fragrant, 20 to 30 seconds.
6. Add the white wine and cook until almost evaporated, scraping up any browned bits on the pan with a wooden spoon.
7. Add the chicken stock, cream, and cayenne and bring the sauce to a simmer and cook for 4 minutes, or until the artichokes are soft and the sauce is slightly thickened. Meanwhile, slice the cooked chicken. Once the sauce is thickened, add the chicken, pasta, parsley, and cheese to the pan and stir to combine. Season to taste with salt and pepper before serving.
Nutrition Information:
covered percent of daily need
